洞头海区管角螺和细角螺足肌营养成分分析与评价
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摘要
该文测定了管角螺和细角螺足肌的基本生化成分、以及氨基酸和脂肪酸的含量。结果表明:管角螺和细角螺足肌中的含水量、粗脂肪和总糖含量均无统计学意义差异,细角螺粗蛋白的含量显著高于管角螺,灰分含量显著低于管角螺。两种螺中共检测到17种氨基酸,管角螺和细角螺总氨基酸分别占足肌干重的59.72%和67.82%,其中必需氨基酸含量分别为19.82%和22.26%,呈味氨基酸分别为31.45%和35.59%。除色氨酸和组氨酸含量外,其他氨基酸含量细角螺显著高于管角螺。两种螺的必需氨基酸相对均衡。管角螺和细角螺分别由24种和22种脂肪酸组成,饱和脂肪酸分别占总脂肪酸的34.05%和33.67%,不饱和脂肪酸分别占脂肪酸的65.95%和66.32%,其中单不饱和脂肪酸分别占脂肪酸的15.91%和18.06%、多不饱和脂肪酸分别占脂肪酸的50.04%和48.25%。细角螺足肌中的C18∶1、C20∶5、C22∶6、单不饱和脂肪酸和ω-3系列多不饱和脂肪酸含量显著高于管角螺。总体而言,细角螺足肌的营养价值稍高于管角螺。
The proximate composition of foot-muscle,contents of amino acids and fatty acids of H.tuba and H.ternatanus was analyzed.The results showed that there were no significant differences in the water content,the crude fat content and total sugar content of the foot muscle between H.tubaand H.ternatanus.The content of crude fat in the foot muscle of H.ternatanus was significantly higher than that of H.tuba.17 kinds of amino acids was found in foot muscle of H.tubaand H.ternatanus.The total amino acids accounted for 59.72% and 67.82% of the dry weight of the foot muscle in H.tubaand H.ternatanus,respectively,and the essential amino acids accounted for 19.82% and 22.26%,respectively.There were no significant differences in the tryptophan and histidine contents of the foot muscle between H.tubaand H.ternatanus,but the contents of other amino acids were higher in H.ternatanus.There were 24 and 22 kinds of fatty acids in foot muscle of H.tuba and H.ternatanus respectively.The contents of unsaturated fatty acids(UFA),mono-unsaturated fatty acids(MUFA)and poly-unsaturated fatty acids(PUFA)were 65.95% and 66.32%,15.91% and 18.06%,50.04% and 48.25% for H.tubaand H.ternatanus,respectively.H.ternatanus had higher amounts of C18∶1,C20∶5,C22∶6,mono-unsaturated fatty acids and Omega-3 series of poly-unsaturated fatty acids than that of H.tuba.In conclusion,the nutritious value of H.ternatanus was higher than that of H.tuba.
The proximate composition of foot-muscle,contents of amino acids and fatty acids of H.tuba and H.ternatanus was analyzed.The results showed that there were no significant differences in the water content,the crude fat content and total sugar content of the foot muscle between H.tubaand H.ternatanus.The content of crude fat in the foot muscle of H.ternatanus was significantly higher than that of H.tuba.17 kinds of amino acids was found in foot muscle of H.tubaand H.ternatanus.The total amino acids accounted for 59.72% and 67.82% of the dry weight of the foot muscle in H.tubaand H.ternatanus,respectively,and the essential amino acids accounted for 19.82% and 22.26%,respectively.There were no significant differences in the tryptophan and histidine contents of the foot muscle between H.tubaand H.ternatanus,but the contents of other amino acids were higher in H.ternatanus.There were 24 and 22 kinds of fatty acids in foot muscle of H.tuba and H.ternatanus respectively.The contents of unsaturated fatty acids(UFA),mono-unsaturated fatty acids(MUFA)and poly-unsaturated fatty acids(PUFA)were 65.95% and 66.32%,15.91% and 18.06%,50.04% and 48.25% for H.tubaand H.ternatanus,respectively.H.ternatanus had higher amounts of C18∶1,C20∶5,C22∶6,mono-unsaturated fatty acids and Omega-3 series of poly-unsaturated fatty acids than that of H.tuba.In conclusion,the nutritious value of H.ternatanus was higher than that of H.tuba.
引文
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[12]许贻斌,沈铭辉,魏永杰,等.两种东风螺的营养成分分析与评估[J].台湾海峡,2008,27(1):26-32.
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[14]张永普.嫁虫戚肉营养成分的分析[J].浙江海洋学院学报(自然科学版),2002,21(1):38-40.
[15]张鹏,仲伟,冀德伟,等.微黄镰玉螺营养成分分析与评价[J].浙江海洋学院学报(自然科学版),2013,32(5):398-456.
[16]朱爱意,谢佳彦,杨运琪.舟山东极岛潮间带两种荔枝螺的营养成分分析[J].海洋学研究,2008,26(1):80-84.
[17]刘慧慧,徐梅英,吴常文.舟山海域扁玉螺和玉螺食用价值评估[J].食品科学,2013,34(5):228-231.
[18]朱爱意,赵向炯,杨运琪.东极海区管角螺软体部的营养成分分析[J].南方水产,2008,4(2):63-68.
[19]唐保军,尹飞,高露姣,等.细角螺肌肉氨基酸及脂肪酸组成分析[J].海洋渔业,2012,34(4):451-456.
[20]邴旭文,蔡宝玉,王利平.中华倒刺鲃肌肉营养成分与品质的评价[J].中国水产科学,2005,12(2):211-215.
[21]蒋汉明,张凤珍,翟静,等.ω-3多不饱和脂肪酸与人类健康[J].预防医学论坛,2005,11(1):65-69.
[22]潘沙芳,李太武,苏秀榕.用多元分析法研究泥蚶(Tegillarca granosa)氨基酸地区差异[J].海洋与湖沼,2006,37(6):536-540.
[23]林叶,苏秀榕,孙蓓,等.不同种群缢蛏氨基酸及脂肪酸比较研究[J].食品科学,2006,(12):675-678.
[24]靳立兵,张林林,李荣华,等.不同饵料对管角螺生长、肝脏消化酶活性及软体部营养成分影响[J].海洋科学,2013,37(6):66-72.
[2]詹堃,李太武,苏秀榕.阳江乐清两地泥蚶肌肉组织营养成分研究[J],水产科学,2007,26(12):665-667.
[3]杨建敏,邱盛尧,郑小东,等.美洲帘蛤软体部营养成分分析及评价[J].水产学报,2003,27(5):495-498.
[4]张安国,李太武,苏秀榕,等.不同地理种群文蛤的营养成分研究[J].水产科学,2006,25(2):79-81.
[5]杨凤影,张弼.不同地理种群栉孔扇贝营养成分的比较分析[J].安徽农业科学,2009,37(9):4073-4075.
[6]黄宗国主编,中国海洋生物种类与分布[M].北京:海洋出版社,2008.
[7]齐钟彦主编,中国经济软体动物[M].北京:中国农业出版社,1998.
[8]Bligh E G,Dyer W J.A rapid method lipid extraction and purification[J].Can J Biochem.Physiol.,1959,37:911-923.
[9]Metcalfe LD.Rapid preparation of fatty acids esters from lipids for gas chromatographic analysis[J].Anal.Chem.,1966,38:514-515.
[10]Pellet P L,Yong V R.Nutritional evaluation of protein foods[M].Tokyo:the United National University.1980,26-29.
[11]张建设,朱爱意,吴常文.单齿螺肉营养成分分析与评价[J].食品科学,2011,32(17):353-356.
[12]许贻斌,沈铭辉,魏永杰,等.两种东风螺的营养成分分析与评估[J].台湾海峡,2008,27(1):26-32.
[13]郝振林,王煜,于洋洋,等.香螺肌肉营养成分分析及评价[J].大连大学学报,2016,37(6):66-70.
[14]张永普.嫁虫戚肉营养成分的分析[J].浙江海洋学院学报(自然科学版),2002,21(1):38-40.
[15]张鹏,仲伟,冀德伟,等.微黄镰玉螺营养成分分析与评价[J].浙江海洋学院学报(自然科学版),2013,32(5):398-456.
[16]朱爱意,谢佳彦,杨运琪.舟山东极岛潮间带两种荔枝螺的营养成分分析[J].海洋学研究,2008,26(1):80-84.
[17]刘慧慧,徐梅英,吴常文.舟山海域扁玉螺和玉螺食用价值评估[J].食品科学,2013,34(5):228-231.
[18]朱爱意,赵向炯,杨运琪.东极海区管角螺软体部的营养成分分析[J].南方水产,2008,4(2):63-68.
[19]唐保军,尹飞,高露姣,等.细角螺肌肉氨基酸及脂肪酸组成分析[J].海洋渔业,2012,34(4):451-456.
[20]邴旭文,蔡宝玉,王利平.中华倒刺鲃肌肉营养成分与品质的评价[J].中国水产科学,2005,12(2):211-215.
[21]蒋汉明,张凤珍,翟静,等.ω-3多不饱和脂肪酸与人类健康[J].预防医学论坛,2005,11(1):65-69.
[22]潘沙芳,李太武,苏秀榕.用多元分析法研究泥蚶(Tegillarca granosa)氨基酸地区差异[J].海洋与湖沼,2006,37(6):536-540.
[23]林叶,苏秀榕,孙蓓,等.不同种群缢蛏氨基酸及脂肪酸比较研究[J].食品科学,2006,(12):675-678.
[24]靳立兵,张林林,李荣华,等.不同饵料对管角螺生长、肝脏消化酶活性及软体部营养成分影响[J].海洋科学,2013,37(6):66-72.